Tracy wrote:


Ok replying to my own post....I just read the story...the crackers
were called Uneeda...

I see. Not familiar with the product.




Brian

--
If televison's a babysitter, the Internet is a drunk librarian who
won't shut up.
-- Dorothy Gambrell (http://catandgirl.com)

Michael \"Dog3\" wrote:



Don't know about the 8oz package. I always buy the 2 pounder My dog
goes through a bit of it. The only way I can get her to take her 4 pills
a day is disguise them in a slice of Velveeta. I've tried everything
else including a pill shooter.

Straddle to dog from behind and hold her still with your legs. Use one had to pop
her mouth open (wrap the upper lips over the top teeth so she had to open and can't
bite, pop the pill into the back of the mouth , then hold her mouth closed and rub
under the jaw. She will swallow.

"Dave Smith" schrieb :
Nathalie Chiva wrote:



We spent a few days with relatives in Switzerland. He was British ad she
was French. They served French and German wines and said that the Swiss
wines were not very good.

Ahem...
http://www.vinessence.ca/index.php?id=92

I agree that Swiss wine can be expensive, but they can also be very
good... Switzerland is far from representing 10% of the world wine
production, but it does get 10% of medal in international wine
competitions.

Not to belittle their achievements, but I have to wonder about some of the
merit of winning medals. Lots of our local wines win international awards
too, but I was surprised a number of years ago when a really disgusting local
wines won a gold medal at a competition. There must have been a special
category for insipid sweet sauternes for that one to win.

Well, the Swiss won nine out of ten medals in the category :
"Nice try, but no cigar."

running for cover

Cheers,

Michael Kuettner

One time on Usenet, (Little Malice) said:

Hey all -- as I mentioned in another thread, we had fondue the other
night. I started with old recipe I've had around for a while:

Cheese Fondue

snip

It was good, but I don't care for the taste of Cheez Whiz. I'm
thinking of subsituting real American cheese, but how much? Cheez
Whiz is measured by volume, but cheese is measured by weight. Any
suggestions? I don't want to overdo it.

I hadn't had a chance to catch up on this, as I went back to work
this week (yay!). Now I see why newbies don't like this group. I
asked about subsituting real cheese for Cheez Whiz and instead got
lectures on "real" fondue. First of all, I like Swiss fondue just
fine, but that's an entirely different dish. Secondly, one definition
of "fondue" is:

(2): a dish that consists of small pieces of food (as meat or fruit)
cooked in or dipped into a hot liquid

from http://www.merriam-webster.com/dictionary/fondue

I can call the recipe I'm working on "fondue" and still be
correct. So there! ;-P

Oh, and Jill -- that recipe you posted looks very good! Thank you,
I'm going to try it next time instead of the one I was dinking
with... :-)


--
Jani in WA

One time on Usenet, Melba's Jammin' said:
In article ,
(Little Malice) wrote:

Hey all -- as I mentioned in another thread, we had fondue the other
night. I started with old recipe I've had around for a while:

Cheese Fondue

2 jars Cheez Whiz, 15 oz.

And ended up making the following:

Cheese Fondue

1 jar Cheez Whiz, 15 oz.

Get your asbestos panties out of the washer, Hon.

I think the point of my question went over everyone's heads -- I
don't LIKE Cheez Whiz, that's why I wanted to know how much real
cheese to use in its place. Not that it matters now, I'm going
to try hte recipe Jill posted next time...

--
Jani in WA

In article ,
blake murphy wrote:

[ Velveeta]

didn't they used to sell it in eight oz. packages? i'm not sure i
could face a whole pound.

I'm still working on a two pound block that says "best used by September
14th, 2007". It's fine.

leo

Michael Kuettner wrote:



Not to belittle their achievements, but I have to wonder about some of the
merit of winning medals. Lots of our local wines win international awards
too, but I was surprised a number of years ago when a really disgusting local
wines won a gold medal at a competition. There must have been a special
category for insipid sweet sauternes for that one to win.

Well, the Swiss won nine out of ten medals in the category :
"Nice try, but no cigar."

LMAO

But seriously...... there are so many wine shows that I doubt that every winery
enters products in every show. FWIW, the one I was referring to was Brights Manor
of St.David Sauterne. There is a picture of in in the dictionary beside "gut rot".
It actually won a gold medal in a wine show some time ago. Brights is now part of
Vincor, and they no longer produce that gold metal winner.

On Fri, 07 Mar 2008 19:18:55 GMT, "James Silverton"
wrote:

when I was growing up grated cheddar cheese melted in the
broiler on buttered toast was called "Welsh Rabbit".

Oh, I've eaten that MANY times... but it was never called Welsh
Rarebit.

Welsh
"Rarebit" is a bit of a cleaning up of the original jocular
slander on the Welsh as too poor to afford rabbit. The English
were good at such slanders, see "Scotch Woodcock" too!


--
See return address to reply by email
remove the smile first

On Fri, 7 Mar 2008 18:44:04 GMT, Janet Baraclough
wrote:


On Thu, 06 Mar 2008 19:59:45 -0800, sf wrote:

On Thu, 06 Mar 2008 17:43:19 -0500, Dave Smith
wrote:

sf wrote:

Rub the fondue pot with garlic.

I never understand this rubbing thing with garlic. I can't taste it
when I do that. Are other people's taste buds so refined, they can
taste such a small hint of garlic?

Rubbing something with a clove of raw garlic is not a small hint. That
can be pretty potent. I would think that it would give a good dose of
garlic juice without having to worry about cooking chunks of it and
having it develop a bitter taste.

All I can say is "Wow". Maybe the people who think rubbing (or
waving) a raw clove of garlic over something to impart flavor are of
predominantly English ancestry?

sf
who is too, but what other explanation is there?

Well, many Europeans use a lot less salt, sugar, and powerful flavour
additives than I see listed in a lot of American recipes here. Could
that be a reason?

I've only been to Europe (Paris, England, Dublin) once, but frankly I
didn't notice what you say. The food tasted fine to me, even in out
of the way pubs at a xroad.

--
See return address to reply by email
remove the smile first

"Little Malice" schrieb :
One time on Usenet, (Little Malice) said:

Hey all -- as I mentioned in another thread, we had fondue the other
night. I started with old recipe I've had around for a while:

Cheese Fondue

snip

It was good, but I don't care for the taste of Cheez Whiz. I'm
thinking of subsituting real American cheese, but how much? Cheez
Whiz is measured by volume, but cheese is measured by weight. Any
suggestions? I don't want to overdo it.

I hadn't had a chance to catch up on this, as I went back to work
this week (yay!). Now I see why newbies don't like this group. I
asked about subsituting real cheese for Cheez Whiz and instead got
lectures on "real" fondue.

Nope. You got your leg pulled and some recipes to do cheese fondue.
Well, unless Sheldon started foaming again, of course ;-)
Then we had the usual thread-drift ...

First of all, I like Swiss fondue just
fine, but that's an entirely different dish. Secondly, one definition
of "fondue" is:

(2): a dish that consists of small pieces of food (as meat or fruit)
cooked in or dipped into a hot liquid

Yes, but that's the definition for fondue, not cheese-fondue... ;-)

from http://www.merriam-webster.com/dictionary/fondue

I can call the recipe I'm working on "fondue" and still be
correct. So there! ;-P

Hey, you wrote that you were not satisfied with the result !
That's the thanks we get for helping out (well, apart from a little fun ;-))

Cheers,

Michael Kuettner

blake murphy wrote:


That should not be a surprise. There are a lot of people out there who argue
about how makes the best burgers.....McDonalds or Burger King.

it's on the order of 'would you rather get poked in the eye with a
sharp stick or a dull one?'

Except for them, it is a good thing
:-)

On Fri, 07 Mar 2008 17:05:21 GMT, "Michael \"Dog3\""
wrote:

blake murphy dropped this
: in rec.food.cooking

On 07 Mar 2008 01:54:48 GMT, sandi wrote:

"Michael \"Dog3\"" wrote in
. 186.121:

Leonard Blaisdell dropped this

Torch me as well. The best grilled cheese sandwiches are made
with Velveeta.

swoon... oh mi! Another Velveeta Head

Michael

Another VH here.

didn't they used to sell it in eight oz. packages? i'm not sure i
could face a whole pound.

Don't know about the 8oz package. I always buy the 2 pounder My dog
goes through a bit of it. The only way I can get her to take her 4 pills
a day is disguise them in a slice of Velveeta. I've tried everything
else including a pill shooter.

Michael

i think even i would balk at the pill shooter. unless it's some kind
of vodka decoction.

your pal,
blake

On Fri, 07 Mar 2008 18:47:08 GMT, Lou Decruss wrote:

On Fri, 07 Mar 2008 16:50:48 GMT, blake murphy
wrote:

On 07 Mar 2008 01:54:48 GMT, sandi wrote:

"Michael \"Dog3\"" wrote in
. 186.121:

Leonard Blaisdell dropped this

Torch me as well. The best grilled cheese sandwiches are made
with Velveeta.

swoon... oh mi! Another Velveeta Head

Michael

Another VH here.

didn't they used to sell it in eight oz. packages? i'm not sure i
could face a whole pound.

All I've seen is one and two pound. We get the two pound when it's on
sale. As long as you wrap it well it lasts a long time.

i suppose that's true. does it have enough preservatives that no
self-respecting mold will grow on it?

your pal,
blake

On Fri, 07 Mar 2008 22:33:10 GMT, "Michael \"Dog3\""
wrote:

Dave Smith dropped this
: in rec.food.cooking

Straddle to dog from behind and hold her still with your legs. Use one
had to pop her mouth open (wrap the upper lips over the top teeth so
she had to open and can't bite, pop the pill into the back of the
mouth , then hold her mouth closed and rub under the jaw. She will
swallow.

She is 18 going on 19 years old. I'm not putting her through any stress.
She'll continue to get Velveeta.

My dog gets her pills in the middle of a tiny peanut butter sandwich.
Just toss it in her general direction and it's gone.

It's gotten so she comes in the kitchen and begs when she hears me get
out the pill bottle.

Jo Anne